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Ground lamb

Stækka

Prepared from any portion of the carcass that gives adequate product, removing all bones, cartilage, large blood vessels, thick membranes, glands and dark discoloured meat. At point of sale, ground lamb must specify the fat content to within 6%, up to a maximum of 10-15%.  It is preferable that the connective tissue does not exceed 3% collagen unless stated.

Recipes

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